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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the d...

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Principais autores: Clément Burgeon, Alice Markey, Marc Debliquy, Driss Lahem, Justine Rodriguez, Ahmadou Ly, Marie-Laure Fauconnier
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-06-01
Serier:Foods
Fag:
back fat
boar taint
entire male pig
GC-MS
lipid oxidation
meat quality
Online adgang:https://www.mdpi.com/2304-8158/10/6/1311
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